April showers bring…rhubarb and artichokes? Yes! Beyond May flowers , April also brings an abundance of fresh spring vegetables. So go ahead and stock up on Arborio rice and plug in your immersion blender, because it’s the season of light and bright spring dishes like chilled carrot soup and asparagus risotto! We break it all down in our April Produce Guide.
April is peak asparagus season! Load up on this cruciferous favorite that’s as delightful as it is versatile and enjoy them boiled, grilled, roasted, or in a fresh salad.
If you aren’t planning a trip to Castroville, California, AKA the Artichoke Capital of the World, anytime soon, don’t worry! April is peak artichoke month, which means that this strange-looking, but delightful “thistle” can probably be found in your local grocery store. Our top tip for artichoke shopping? Pick out the heaviest artichoke you can find. Lighter artichokes have “dried out” and have less meat.
Although carrots are a consistent grocery store staple, we think they’re at their most vibrant and delicious during the late spring. Skip the baby carrots in April and reach for juvenile carrots instead. They’re not only adorable mini versions of regular carrots, they’re also bright, crunchy, and mildly sweet.
Pungent and polarizing, fennel is often lumped in with onions and leeks. But did you know that fennel belongs to the same family as carrots? Love them or hate them, fennel is plentiful in April and commonly used to elevate white meat such as chicken, and is the perfect addition to your favorite salad.
Fresh snap peas are a favorite vegetable year-round but taste best in late April. Snap peas can be served in many different ways; whole, raw, cooked, chopped, plain or seasoned. Our favorite way to serve them is in a spicy stir-fry. However you like your snap peas, be sure to de-string them first or risk getting some stuck in your teeth – yuck.
An edible root vegetable, fresh radishes are readily available in the spring, particularly in late April. After thorough rinsing, radishes can be eaten raw as a snack, or sliced and sprinkled on top of a salad. Utilize this vibrant flavored and crunchy root to spice up any dish!
Rhubarb is available year-round but typically harvested in North America during the late spring. Rhubarb is uniquely tart and commonly eaten in desserts such as crumbles and pies.
That’s a wrap on our April Produce Guide! See any vegetables on the list that you’re excited to buy? Drop us a line and let us know your favorites.
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